Ahmed Djoumoi’s scientific contributions

In addition to their teaching responsibilities, teachers must possess social competence, particularly in interacting effectively with their students. Previous research highlights a significant correlation between the quality of teacher-student relationships and the level of conflict within the classroom. Therefore, teacher competence in fostering positive relationships with students is essential for creating an environment of positive discipline. This research aims to enhance teachers' understanding of the fundamental principles of positive relationships through a training program titled "Warm Teachers Make Enthusiastic Students." The findings demonstrate an improvement in teachers' knowledge concerning the foundational principles of positive relationships, including encouragement, a focus on solutions, and a balanced approach of kindness and firmness. However, there was no observed increase in knowledge about the importance of caring among the teachers. The study also includes a qualitative analysis of teacher behaviors during the training sessions. It provides insights into how teachers applied the principles discussed and their overall engagement with the training material. This analysis underscores the significance of continuous professional development in the social competence of teachers, which is vital for fostering a supportive and productive classroom environment

Acquisition of 21st-century skills can be achieved through the use of supporting facilities and infrastructure. In the study of geography, the laboratory functions as a learning tool that significantly improves teaching and learning activities. This research identifies and describes the potential for geography-based laboratory learning for management priorities and future development design. For this reason, this research uses mixed methods and descriptive analysis. Held in the Geography Department, Faculty of Social Sciences, State University of Malang. The population in this study consisted of Geography Department students and laboratory managers, while the sample was selected purposively from the class of 2019, totalling 84 students. Primary data was collected through structured interviews with students and in-depth interviews with geography laboratory managers to determine the potential for laboratory development over the last 5 years. Furthermore, this research has secondary data, namely laboratory equipment inventory data. Data analysis was carried out through SWOT analysis. The analysis results show that the geography laboratory consisting of Soil Geography, Geology, Cartography, Geographic Information Systems, Population Geography laboratories has quite large development potential. Conditions in each laboratory require development strategies. The development strategy includes: 1) planning, 2) procurement, 3) inventory, 4) storage, 5) arrangement, 6) utilization, 7) maintenance, and 8) disposal.

Food holds significant importance in human existence, serving as the source of energy, as well as the cultural expression, media, and identity of a nation. Currently, gastronomy, or the art of cooking, has gained greater popularity, fueled by an awareness of the importance of healthy and delicious food, along with easy access to culinary information from around the world. Following this popularity, questions concerning the most tasty meal arise, but the answer is subjective in nature. Therefore, this study adopts a novel approach that combines artificial intelligence (AI), consisting of ChatGPT, Bard, and Google Trends, to identify the best global cuisine. The garnered data from Chat GPT and Bard were further analyzed qualitatively, while a quantitative approach was performed on data from Google Trends showing the most popular cuisine globally. The results indicated the five most delicious foods in the world based on Google Trends data, including pasta, sushi, ramen, tacos, and curry. These results differ from ChatGPT and Bard's preferences, where sushi topped the list. The results provide objective guidance for food lovers and the culinary industry and demonstrate the potential of combining qualitative and quantitative approaches in culinary research.